So…I figured it would be fun to experiment with them in a new way! I tried the Mixed Greens with Blueberry Vinaigrette from the May 08 Cooking Light. Recipe is to follow…
First you have to make the Blueberry Vinegar **note…start this early because it needs lots of time to sit!
Blueberry Vinegar from Cooking Light May 2008
1 cup blueberries
3/4 cup white wine vinegar
2 tablespoons sugar
1/2 small bay leaf (I used a dried bay leaf. It turned ok!)
Place blueberries in a small saucepan, and mash with a potato masher. Add white wine vinegar, 2 tablespoons sugar, and bay leaf to pan, and bring to a boil. Cover, reduce heat, and simmer for 10 minutes. Remove from heat; cover and let stand for 4 hours. Strain mixture through a fine sieve, and discard solids. Cover and chill. Yield: 1 cup (serving size, 1 tablespoon). **note…This will stay good in the fridge for 2 weeks. It’s very tasty!! They recommend using it as part of a marinade for pork, chicken, or duck.
Mixed Greens with Blueberry Vinaigrette from Cooking Light May 2008
3 tablespoons Blueberry Vinegar
1 teaspoon honey
1/2 teaspoon country-style Dijon mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 1/2 tablespoons extravirgin olive oil
4 cups baby arugula leaves
1 cup chopped frisée (Strangely, all my grocery store had was baby frisee, so I used that)
1 cup blueberries
1/2 cup thinly sliced red onion
Combine Blueberry Vinegar, honey, mustard, salt, and pepper in a small bowl. Gradually add oil, stirring with a whisk. Combine arugula, frisée, blueberries, and onion in a large bowl. Arrange 1 cup salad onto each of 6 plates; drizzle 1 tablespoon vinegar mixture onto each serving. 6 servings
He was so cute…one last MEGA close-up (and an experiment with my new camera 🙂 )
Run, play, cook... 